The BBQ BRETHREN FORUMS. - View Single Post - Gumbo, California-style

cpw · 12-07-2012, 03:35 PM

I'm a huge fan of the gumbo, but here's my problem, just as Landarc mentioned, the roux in a gumbo is not about thickening the stew, but more as a flavor component. So the question is, how do you make a flavorful roux, but also makes a thick stew? Do you throw in some corn starch? I find that the okra doesn't thicken it enough for my tastes.

12-07-2012, 03:35 PM	#13
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	I'm a huge fan of the gumbo, but here's my problem, just as Landarc mentioned, the roux in a gumbo is not about thickening the stew, but more as a flavor component. So the question is, how do you make a flavorful roux, but also makes a thick stew? Do you throw in some corn starch? I find that the okra doesn't thicken it enough for my tastes. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]